Recipe: Salmon Escalopes with Lentils

1 To prepare your salmon escalopes, wrap each escalope flat in plastic wrap then with the flat of a knife tap on it to flatten them then reserve them in the fridge.

2 Cooking the lentils.
Pour them into a saucepan then cover them with cold water, bring to a boil while constantly skimming, then refresh them in cold water (blanch), this way goodbye to digestive problems.

3 In a saucepan melt the butter (or duck fat) then add the small carrot cubes, the sliced shallots, the bay leaf and the small lardons of duck.
Let sweat covered for 5 minutes then add the drained lentils let sweat another 5 minutes and finally add your liquid (either the chicken stock or the water with its small cube).
At boiling point lower to cook them at low simmer.
As you may have noticed no salt just a small turn of the pepper mill if you want.
After 15 minutes, test the cooking: the lentils must be tender under your fingers.

4 Then heat 2 skillets with olive oil, when they are very hot carefully remove the escalopes from the plastic film then put them to cook 2 minutes on each side finally using a large spatula place them on absorbent paper.